Shir Khorma: Iranian date milk

• servings: 2 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

360 ml Milk (Low-fat, Soy, or Almond milk)

100 g Dates (Rotab or Mazafati, pitted)

50 g Walnut Kernels

5 g Fresh Ginger (thumb-sized piece)

3 g Cinnamon & Cardamom powder

Crushed Pistachios (for garnish)

Directions

The Modern Creamy Blend (Fastest)

Prep the Dates: Remove the pits from the dates. If you are fussy about texture, you can peel the skins, but I recommend keeping them for the fiber. Chef’s Tip: If your dates are dry (like Zahedi dates), soak them in warm milk for 20 minutes first.

Combine: Place the dates, milk, walnuts, and spices (ginger, cinnamon, cardamom) into a high-speed blender.

The "Barista" Blend: Blend on high speed for 3 full minutes. This long blend time ensures the walnut oils emulsify with the milk, creating a latte-like foam. Serve in tall glasses and garnish with crushed pistachios.

Thick "Majoon" Style: If you want your drink to be as thick as the famous street-side "Majoon" shakes in Tehran, here are my professional tricks:

Nut Powder: Instead of whole nuts, grind your walnuts into a fine powder before adding. This thickens the liquid significantly.

The Heat Reduction: Boil the milk and date mixture gently for 10 minutes on the stove. This evaporates the water content, naturally thickening the milk.

The Banana Hack: Freeze a banana for at least 2 hours. Add this frozen banana to the blender. It acts like ice cream but without the added sugar.

Nutrition

• Calories: 320